期刊论文

Effect of different mixed starter cultures and fermentation conditions on biological safety of 'Zha fish'

中文

食品工业科技

1002-0306

2016

37

4

205-210

10.13386/j.issn1002-0306.2016.04.033

(10B119):湖南省教育厅优秀青年项目

本校为第一机构

旨在探明不同发酵剂和发酵条件对鲊鱼(一种发酵草鱼)生物安全性的影响。以不同的菌株—植物乳杆菌(Lactobacillus plantarum, Lp)、戊糖片球菌(Pediococcus pentosaceus,Pp)、木糖葡萄球菌(Staphylococcus xylosus,Sx)、酿酒酵母(Saccharomyces cerevisiae,Sc)为发酵剂,按1:1:1(v/v/v)进行混合(Lp+Sx+Sc、Lp+Pp+Sc、Sx+Pp+Sc),控制不同的发酵条件,定期测定有害微生物和生物胺含量。研究结果表明:相对于自然发酵(NF),接种发酵(IF)对鲊鱼中有害菌的抑菌效果明显好于前者(p

The purpose of this paper was to explore the influence of different starter cultures and fermentation conditions on biological safety of ‘Zha fish’(a fermented grass carp). Taken Lactobacillus plantarum(Lp), Pediococcus pentosaceus(Pp),Staphylococcus xylose(Sx),Saccharomyces cerevisiae(Sc) as starter culture, which was mixed with methods of Lp+Sx+Sc,Lp+Pp+Sc,and Sx+Pp+Sc under a ratio of 1:1:1 (v/v/v). Tthe harmful bacterial count and biogenic amine(BA) content of ‘Zha fish' was assayed periodically under different fermentation conditions. T...